Gaoxiong Rou Yuan - Xu

A famous traditional Taiwanese snack. The skin is made from sweet potato starch, appearing translucent, with a soft, chewy, and springy texture. The filling typically contains pork and bamboo shoots. This establishment emphasizes steaming, making it lighter and more tender than fried versions. It is usually served with a special sweet and savory sauce.

A traditional nourishing medicinal soup. The main ingredient is pork small intestine, stewed with four traditional Chinese medicinal ingredients: Poria cocos, Euryale ferox, lotus seeds, and Chinese yam. The broth is clear and mellow, with a faint aroma of medicinal wine, known for its benefits in strengthening the spleen and stimulating appetite.

A clear soup featuring meatballs made from pounded pork (Gong Wan). The meatballs are firm and elastic, with juice released when bitten. The broth is usually made from pork bones and seasoned with celery seeds and white pepper for a delicious flavor.

White meatballs made from fish paste, simmered in soup. The fish balls are tender and slightly chewy, bursting with the sweet flavor of fresh fish. The broth is light and refreshing, smooth and not greasy, a common choice to pair with meat dumplings.